September 26, 2014
Smoky Maple Bacon Tempeh with Apple and Veggie Sauté
1 package tempeh (e.g. The Tofurky Company's Smoky Maple Bacon Tempeh or similar)
1 tablespoon canola oil
1/4 cup (60g) sweet onions, cut into strips
1 baby bok choy, chopped
1 clove fresh garlic, minced
1/4 cup (60g) roasted red peppers, cut into strips
1/2 cup (115g) Fuji or Braeburn apples, diced
1/2 cup (115g) Golden Delicious apples, diced
3 cups (675g) fresh spinach, stemmed and washed
1/4 cup (60g) mango chutney (available at most grocery stores)
Salt and pepper to taste
Prepare the tempeh according to package instructions, then remove it from the pan. Using the same skillet, add the canola oil and heat it over medium-high heat. Add the sweet onions and cook them for two to three minutes or until slightly browned. Add the bok choy and garlic and continue cooking for one minute.
Next, add the roasted red peppers, diced apples and fresh spinach. Cook for three to five minutes, until the spinach is fully wilted. Lower heat and add the mango chutney.
Simmer for two to three minutes. Cut the cooked tempeh strips in half and add them to the skillet to warm. Season with salt and pepper to taste.
(Recipe and photo courtesy of The Tofurky Company.)
All figures are per serving (assumes 3 servings).
Fat: 5 g
Carbs: 29 g
Fiber: 19 g
Protein: 9 g
Sodium: 390 mg